Quality Characteristics of Dark Muscle from Yellowfin Tuna Thunnus albacares to Its Potential Application in the Food Industry

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Quality Characteristics of Dark Muscle from Yellowfin Tuna Thunnus albacares to Its Potential Application in the Food Industry"
written by Elena Sánchez-Zapata, Mahassine Amensour, Rosa Oliver, Evangélica Fuentes-Zaragoza, Casilda Navarro, Juana Fernández-López, Esther Sendra, Estrella Sayas, José Angel Pérez-Alvarez,
published by Food and Nutrition Sciences, Vol.2 No.1, 2011

has been cited by the following article(s):

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[66]	JURNAL PERIKANAN

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[3]	Antioxidant Activity and Potential Bioactive Peptides from Skin Protein Hydrolysate of Yellowfin Tuna (Thunnus albacares) Jurnal Ilmiah Perikanan dan Kelautan, 2023 DOI:10.20473/jipk.v15i2.41625

[4]	Determination of coconut milk’s volume to produce rendang tuna IOP Conference Series: Earth and Environmental Science, 2022 DOI:10.1088/1755-1315/1033/1/012064

[5]	Inhibition of Microencapsulated Liquid Smoke on the Foodborne Pathogens and Histamine-Forming Bacterias’ Growth in Tuna Loin Sashimi Open Access Macedonian Journal of Medical Sciences, 2022 DOI:10.3889/oamjms.2022.10182

[6]	Characterization of tuna dark muscle protein isolate Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.16753

[7]	Instrumental color and oxidative stability of light and dark muscles of Nile tilapia Ciência Rural, 2020 DOI:10.1590/0103-8478cr20200287

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[12]	Challenges and realistic opportunities in the use of by-products from processing of fish and shellfish Trends in Food Science & Technology, 2014 DOI:10.1016/j.tifs.2014.01.007

[13]	cDNA cloning and primary structure analysis of transglutaminase from bluefin tuna Thunnus orientalis Fisheries Science, 2012 DOI:10.1007/s12562-012-0474-8

[14]	Muscle iridescence in yellowfin tuna (Thunnus albacares) Food Research International, 2012 DOI:10.1016/j.foodres.2012.05.018

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